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A Chocolate Cake That's Got It All

Ingredients :
		Butter for coating pans
2	cup	sugar
1 3/4	cup	cake flour
2	tbl	cornstarch
1	tsp	baking soda
3/4	tsp	salt
2/3	cup	unsweetened cocoa
		(preferably Dutch process)
1	tsp	instant coffee
3/4	cup	boiling water
1/2	cup	sour cream
1	tsp	vanilla extract
4	lrg	egg whites room temperature
		(you may want to save yolks to use in the frosting)
14	tbl	unsalted butter - (1 3/4 sticks) melted, but not hot
CREAMY DOUBLE-CHOCOLATE FROSTING
1/2	cup	egg substitute
		(or 4 egg yolks [left over from cake],
		with enough milk added to equal 1/2 cup, plus additional milk, if necessary)
1/2	cup	unsweetened cocoa
1/2	tsp	instant coffee
1	tsp	vanilla extract
1/4	tsp	salt
8	tbl	unsalted butter - (1 stick) room temperature
4	oz	unsweetened chocolate melted
3	cup	confectioners' sugar
		(sifted if it contains hard lumps)
4	tsp	light corn syrup
SPECIAL EQUIPMENT
2	x	eight-inch cake pans

How to cook :

Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Generously grease the cake pans with butter and dust with flour.
Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside.
Place cocoa and coffee in a medium bowl.
Whisk in 3/4 cup boiling water to form a smooth paste.
Stir in sour cream and vanilla and set aside.
With a hand mixer in a medium bowl, beat egg whites to soft peaks.
Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth.
Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes.
Carefully fold egg whites into batter until just incorporated.
Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes.
Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes.
Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers.
Frost with Chocolate Frosting and serve.
Creamy Double Chocolate Frosting: Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk.
Beat butter in a medium bowl with an electric mixer until light and fluffy.
Add melted chocolate and cocoa mixture; continue to beat until smooth.
Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy.
Add corn syrup, and beat until frosting is smooth and glossy.
If frosting is still stiff, add droplets of milk until it is of spreading consistency.
(Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable).
This recipe yields 6 servings.

Tags : Cakes Desserts